Categories: Desserts

Ingredients

• 1 1/4 cups chocolate wafer cookies
• 6 tablespoons melted unsalted butter
• 1 1/2 cups heavy cream
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 5 large egg whites
• 1 1/2 teaspoons vanilla
• 10 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream

Directions

1. Prepare crust.

2. Combine wafer crumbs with butter and press into a 9" pie plate

3. Heat cream in double boiler, over simmering water until bubbles appear around the edges

4. Lightly beat the egg whites in a small bowl

5. Whisk 1/4 cup of cream into the yolks

6. Whisk yolk mixture into top of double boiler

7. Cook until custard begins to coat the back of the spoon, about 7-8 minutes

8. Remove the top of the double boiler and stir in vanilla and chocolate, until it melts

9. Pour into pie crust

10. Cool at room temperature

11. Place a piece of plastic wrap directly on the filling

12. Refrigerate overnight

13. To garnish, draw a peeler over the chocolate to create curls

14. Beat cream until soft peaks form

15. Pipe rosettes on top of pie and top with chocolate curls

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